Preheat your oven to 180 degrees.
Fry the onions in a frying pan with a little olive oil until translucent. Place the chopped tomatoes in a large saucepan and place over a low heat. When the onions are cooked, transfer them to the tomatoes.
Return the frying pan to the hob and add the beef mince. When browned add the garlic, a pinch of pepper and the stock cubes and fry for a further 2 minutes.
Add the beef mince to the tomatoes along with the herbs and tomato puree and heat until bubbling.
Add the butter to a clean saucepan and melt over a low heat. When melted, add the flour and whisk together. Slowly add the milk, whisking all of the time. When thickened add 200g of the grated cheddar and stir until melted.
Using a large oven-proof dish, Add first a layer of red sauce, then add a layer of pasta sheets, top with a layer of cheese sauce. There should be enough to do three layers of pasta. Top with remaining cheese sauce and 50g of cheddar along with a pinch of oregano.
Bake in the oven for 30 minutes or until the pasta is soft. (insert a butter knife in the centre)
Cut into six and serve with salad, steamed green vegetables or even chips.
Place the leftovers in an airtight container and freeze for up to two months. Great for taking to work on a cold day or a quick lunch.
